Ingredients
For the pastry
100 gr Mulino Marello brown rice flour
100 gr Mulino Marello sorghum flour
50 g almond flour
40 ml rice oil
Approximately 100 ml of water
1 tablespoon rice or maple syrup
half a teaspoon of bicarbonate of soda
juice and zest of half a lemon with edible peel
For the filling
Approximately 200 g of blueberry coconut yogurt or other flavor of your choice
Blueberries to taste
Procedure
Prepare the pastry, mix together the flours, bicarbonate of soda, add the lemon zest and juice, oil, rice syrup and water. Mix until you obtain an easily workable mixture. Roll out the pastry on the mould, keep the edges high and prick the bottom with a fork. Cook the tart base in the oven at 180 degrees for about 20 minutes until it hardens and takes on colour. Once the pastry is ready, let it cool, drain the coconut yogurt from the liquid on the surface if necessary so that it is well compacted and creamy. Decorate as desired with the quantity of blueberries chosen or other fruit of your choice! Store in the fridge for a maximum of three days.

Curiosity

Vegetable coconut yogurt is probably a new ingredient for many. It is easily found in quality organic shops, in the natural or fruit version such as blueberries, lemon or mango. It is also possible to find it in large-scale retail trade, but in this case pay attention to the label, to ensure that there is actually coconut present and that it is not too rich in sugars, flavorings and thickeners. It is a creamy and tasty food, easily digestible, naturally gluten-free and lactose-free, obtained from coconut pulp with the addition of ferments. The consistency is creamier and firmer than a traditional yogurt or than a soy yogurt due to the greater presence of saturated fats typically contained in coconut. These are medium-chain fats, good fats for our body that require a completely different assimilation compared to the long-chain saturated fats typical of products of animal origin. A good and beneficial food to discover this summer. Try using it like this for this easy and fresh recipe, suitable for breakfast for the whole family, but also as a dessert or snack for children. To make this tart you can also use the mixture for tarts and biscuits.

If you don't have coconut yogurt you can replace it with an almond or soy yogurt of your choice.

Recipe by Doctor Isabella Vendrame, food coach psychologist, www.isabellavendrame.com